Translation according to P. W. Joyce:
Cooracurkia in Galway; Cuar-a'-coirce, round hollow of the oats. See vol. ii. p. 321 [reproduced below].
Oats. The observations made about the early cultivation of wheat apply equally to oats; mumerous references to its cultivation and use are found in our most ancient literature. In recent times, before the potato became very general, oats formed one of the principal articles of food of the people; and even so late as the beginning of the present century, a quern or hand-mill, chiefly for grinding oats, was a very usual article in the houses of the peasantry. The Irish word for oats is coirce [curkia]; Welsh ceirch, Armoric kerch; and it appears with ins full pronunciation in Lissacurkia, the name of two places in Roscommon, one near Tulsk, and the other in the parish of Tibohine, near Frenchpark - the fort of the oats, a name of like origin to Lissanarroor (p. 318); while another form of the word appears in Farranacurky near Lisnaskea in Fermanagh, oats bearing land (fearann). This word is often shortened to one syllable: but whether shortened or not, it is easily recognised: the examples given here include almost all its anglicised forms. Gortachurk is the name of a townland near Bellananagh in Cavan; and there is a place called Coolacork in the parish of Dunganstown, south of Wicklow; the former signifying the field (gort), and the latter the angle or corner (cúil) of the oats.